Job Details

Description

The Williamsburg House of Mercy is seeking a Community Kitchen Coordinator.

The Community Kitchen Coordinator manages the day-to-day operations of the community kitchen, ensuring the efficient, safe, and dignified preparation and distribution of food resources. This role coordinates food sourcing, inventory management, and volunteer supervision across multiple facilities. The ideal candidate is a hands-on organizer who balances high-volume culinary operations with strong community and volunteer engagement skills.

Core Responsibilities

Food Production & Kitchen Operations:

• Manage daily food preparation and menu creation, ensuring all meals adhere to nutrition and presentation standards.
• Oversee end-to-end food sourcing, processing, and safe storage of all donations and purchased goods.
• Ensure daily sanitation of kitchen equipment and maintain high standards of cleanliness, safety, and health department compliance.
• Oversee routine kitchen maintenance tasks, including grease traps and equipment upkeep.

Inventory & Supply Chain Management:

• Manage ordering of food through local farms and vendors, and process all incoming food invoices for accuracy
• Inventory of food and necessary orders for the Harbor Day Shelter
• Conduct weekly inventory and ensure organized, proper labeling and storage of foods and supplies at both the main facility and the warehouse.
• Coordinate local food donation pickups and partner restaurant donations.
• Co-manage the outdoor food locker program alongside the food insecurity team.

Volunteer Leadership & Coordination:

• Supervise, train, and direct daily volunteer teams in the sorting, storage, and preparation of food donations.
• Structure daily food distribution setups and proactively manage volunteer schedules, securing fill-ins as needed to ensure seamless service delivery.

Working Conditions & Physical Requirements:

• Location: Work is completed at 10 Harrison Avenue and the WHOM warehouse.
• Schedule: Monday through Friday, 9:00 am to 5:00 pm. Occasional night and weekend hours required for special events and community engagements
• Physical Demands: Ability to stand for extended periods and walk long distances daily around multiple facilities. Ability to climb stairs and ladders. Bending, sitting, kneeling, and crouching as required by daily tasks
• Lifting: Ability to consistently push/lift 60 pounds, with heavier weight necessary at times.
• Transportation: Valid driver's license and the ability to drive organizational vans or other vehicles is required.

Requirements

Qualifications

• Experience: 1-3 years of experience in food service, kitchen management, or catering. Experience working within a non-profit, food pantry, or community kitchen environment is highly preferred.
• Education/Certifications: High school diploma or equivalent required; culinary arts training or degree is a plus. Must possess (or be able to obtain within 30 days of hire) a valid ServSafe Manager certification.
• Leadership Skills: Proven ability to lead, motivate, and direct diverse groups of volunteers of varying skill levels in a fast-paced environment.
• Technical/Administrative: Basic computer proficiency (Microsoft Office/Google Workspace) for inventory tracking, invoicing, and email communication.
• Compliance: Strong knowledge of local health department codes, food safety regulations, and proper kitchen sanitation practices.
• Licensing: Must possess a valid driver's license and a clean driving record, with comfort driving large organizational cargo vans.

Salary and Benefits

Salary, commensurate with experience, will range $38,000.00-$40,000.00 per year. Comprehensive benefits package (with some employee contributions) includes medical, dental, vision insurance, and disability. Employer matched retirement plan. Employees receive twelve vacation days, accrued sick time, and company time-off holidays.